Making Lobster at home is super easy and will save you big bucks by doing it at home versus going out to a fancy restaurant. When we have a nice dinner at home, I will typically splurge on a higher end wine. If I were to buy the higher end wine at the restaurant the price would be at least double if not more. Eat this sweet goodness from the sea as is with melted butter! If needed see How to Remove Lobster Meat. Another option is using the claws for an appetizer Lobster Claws in a Vodka Butter Sauce. The above options are based on a 1 – 2 pound lobster, shared by two people with multiple courses. If planning on eating the lobster as is as an entrée, you may want a whole lobster for each person.
1 – 2 lb. live lobster
Melted butter for dipping
Fresh lemons for drizzling
Fill a very large pot or stock pot half way with water and bring to a boil. Place live lobster into boiling water head first. Cover and boil for 10 minutes. After 10 minutes the lobster should be a deep red color. Remove from the pot, plate and serve as is with melted butter and lemon or prepare for your guests by removing the meat. See How to Remove Lobster Meat if needed.
Try J. Lohr Chardonnay California), Rodney Strong Chardonnay (California) or Ferrari Carano Chardonnay (Alexander Valley). For a splurge that is well worth the money, try Karl Wente Nth° Chardonnay (Livermore Valley) or Rombauer Vineyards Carneros Chardonnay (California).